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Ever since Bevis Marks The Restaurant opened it doors for business in 2003, adjacent to Britain's oldest synagogue, the food world has been flocking to its tables to enjoy groundbreaking recipes of Jason Prangnell's dairy-free kosher cuisine. Drawing on both Sephardic and Ashkanazi traditions, as well as modern European food influences, he has established his cooking as the benchmark of what modern Jewish cooking can aspire to. Jason's recipes are cookable and ideal for the home cook.
Many Jewish families continue the tradition of gathering to share a meal on Friday nights, but a new generation is changing the approach to traditional food. At the same time, the rest of the world is...
A leading authority on Jewish food, Leah Koenig celebrates la cucina Ebraica Romana within the pages of her new cookbook. Portico: Cooking and Feasting in Rome's Jewish Kitchen features over 100 deeply flavorful recipes and beautiful photographs of Rome's Jewish community, the oldest in Europe. The
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A new cookbook from the best-selling and award-winning author that uses recipes to look back at her life and family history--and at her personal journey discovering Jewish cuisine from around the world There is no greater authority on Jewish cooking than Joan Nathan. --Michael Solomonov, James Beard
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Sawako Okochi is co-chef and co-owner of Shalom Japan in Brooklyn, New York, with her husband, Aaron Israel. Sawa's vibrant culinary background is rooted in her upbringing in Hiroshima, Japan. She has worked at some of the finest restaurants in New York City, including Chanterelle, Annisa, and The G
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![Love Japan: Recipes from Our Japanese American Kitchen [A Cookbook] - Sawako Okochi](https://www.libris.ro/img/pozeprod/28993/28992439-1-small-1.jpg)